Directions
- 1Deseeed, devein, and rinse the guajillo, arbol, ancho, and pasilla chiles.
- 2Add the chiles, quartered onion, and tomatoes to the stock pot with six cups of water.
- 3Add two garlic cloves.
- 4Let the mixture warm up and come to a boil.
- 5Fish out the tomatoes and blend the mixture.
- 6Run the blended mixture through a sieve, pushing it through with a spoon to make a sauce.
- 7Sear chunks of chuck beef to get a nice, gorgeous sear for extra flavor.
- 8Pour the sauce into the pot.
- 9Add 1.5 teaspoons of oregano, 3 teaspoons of comino (cumin), and some black pepper.
- 10Add 2 tablespoons of salt and one bay leaf to the pot.
- 11Let the mixture boil for 10 more minutes.
- 12Carefully drop the seared beef chunks into the pot.
- 13Add three cups of beef broth.
- 14Cover the pot and let it simmer on medium temperature for 3 hours and 10 minutes.
- 15Test the meat by taking a chunk out to ensure it's done.
- 16Dig out the birria from the pot, removing excessive big pieces of fat.
- 17Chop the stringy birria.
- 18Dip a tortilla in the consommé.
- 19Place a little bit of birria in the dipped tortilla.
- 20Cook the tacos on a warm griddle, flipping them as needed until golden brown.
Ingredients
- 11 guajillo chiles
- 5 arbol chiles
- 3 ancho chiles
- 2 pasillas
- 6 cups water
- 1 quartered onion
- 2 garlic cloves
- 1 tomatoes
- 1 chuck beef
- 1.5 tsp oregano
- 3 tsp comino (cumin)
- 1 black pepper
- 2 tbsp salt
- 1 bay leaf
- 3 cups beef broth
- 1 tortilla
Equipment
stock potblendersievespoongriddle
Tips
- Deseeed, devein, and rinse the chiles.
- Sear the chuck beef for extra flavor.
- Chop stringy birria.
- Dip tortillas in consommé before assembling tacos.
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